Grilled Chicken and Pear Salad Recipe

Grilled Chicken and Pear Salad Recipe
Grilled Chicken and Pear Salad Recipe photo by Taste of Home
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Grilled Chicken and Pear Salad Recipe

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I served this fabulous salad at a shower, and received many compliments. The vinaigrette pairs wonderfully with the grilled chicken and Brie, and the nuts offer a fun crunch. —Janet Duran of Des Moines, Washington
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 5 boneless skinless chicken breast (4 ounces each)
  • 7 cups torn mixed salad greens
  • 2 ounces Brie cheese, cubed
  • 2 medium pears, chopped
  • 1/4 cup chopped pecans, toasted
  • 1/4 cup thawed apple juice concentrate
  • 2 tablespoons canola oil
  • 4-1/2 teaspoons cider vinegar
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Directions

Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°.
Arrange the salad greens, cheese, pears and pecans on individual plates. Slice chicken; arrange over salad. Whisk the apple juice concentrate, oil, vinegar, mustard, salt and pepper. Drizzle over salad. Yield: 5 servings.
Originally published as Grilled Chicken and Pear Salad in Light & Tasty April/May 2005, p37

Nutritional Facts

1 each: 329 calories, 16g fat (4g saturated fat), 74mg cholesterol, 317mg sodium, 19g carbohydrate (14g sugars, 4g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 fat, 1 fruit, 1/2 starch.

  • 5 boneless skinless chicken breast (4 ounces each)
  • 7 cups torn mixed salad greens
  • 2 ounces Brie cheese, cubed
  • 2 medium pears, chopped
  • 1/4 cup chopped pecans, toasted
  • 1/4 cup thawed apple juice concentrate
  • 2 tablespoons canola oil
  • 4-1/2 teaspoons cider vinegar
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  1. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°.
  2. Arrange the salad greens, cheese, pears and pecans on individual plates. Slice chicken; arrange over salad. Whisk the apple juice concentrate, oil, vinegar, mustard, salt and pepper. Drizzle over salad. Yield: 5 servings.
Originally published as Grilled Chicken and Pear Salad in Light & Tasty April/May 2005, p37

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